Details
About the KitchenCraft Fish Bone Tweezers, 12cm
Pin bones are the fine bones that run along the middle of a fillet in fish such as salmon, trout and mackerel. They're thickest in the fattest part of the fillet and get bigger towards the head. Flatfish like sole don't have them.
To find them, lay the fillet skin side down and, as Rick Stein describes, run your fingertip along the middle: you'll feel a row of tiny points. Then grip the tip of each bone with the tweezers and pull slowly at a low angle, towards the head end, the way the bone points. Pulling straight up can snap the bone and leave half of it in.
Cook's Illustrated has a good tip: drape the fillet over an upturned mixing bowl, and the curve makes the pin bones stick up so they're easier to grip. Keep a paper towel nearby to wipe the tips between bones, as Food Republic suggests.
Even shop-bought fillets can have the odd pin bone that's been missed, so a pair of fish tweezers earns its place in the drawer. They work as salmon bone tweezers on a whole side too, before you cure or smoke it, and our guide to gutting and filleting fish shows where they come in with mackerel.
These are simple, flat stainless steel fish bone tweezers, the most basic fish bone removal tool, not the sharpened or grooved chef's kind that cost several times as much. The steel doesn't hold fishy smells, and they go in the dishwasher.
12cm stainless steelFlat-sided, square-cut tips.
Fish pin bone removerFor salmon, trout and mackerel.
Dishwasher safeDoesn't hold fishy smells.
KitchenCraft KCFISHThe Fish Bone Remover.
Specifications
The details
BrandKitchenCraft
Maker's nameFish Bone Remover, code KCFISH
Product typeFish bone tweezers
Length12cm
MaterialStainless steel, odour resistant
TipsFlat, square-cut
WeightAbout 18g
CareDishwasher safe
SKUCU-10006 P-B7
How to use
In five simple steps
1Lay it skin side down
Over an upturned bowl if you like.
2Feel for the bones
Run a fingertip along the middle of the fillet.
3Grip the tip
Hold the end of the bone firmly in the tweezers.
4Pull towards the head
Slowly, at a low angle, the way the bone points.
5Wipe and repeat
Clean the tips between bones.
Spot on
Perfect, just what I was after.happy
The bone remover did the job without needing a normal knife.All good
Turned up fast and there were no complaints, it is now in the drawer with the things we actually use, not the novelty bits.Every review is shown, low scores included. The breakdown chart appears from 10 reviews.
FAQs
Questions about the KitchenCraft Fish Bone Tweezers, 12cm
Which fish have pin bones?
Round fish such as salmon, trout and mackerel have a row of pin bones along the middle of each fillet, thickest towards the head. Flatfish like sole don't, so you won't need the tweezers for them.
Which way do I pull a pin bone?
Slowly, at a low angle, towards the head end, which is the way the bone points. Pulling straight up can snap it and leave half the bone in the fish, and pulling too fast can tear the flesh.
How long are the tweezers?
12cm. That's long enough to hold comfortably and short enough to control the tips. They weigh about 18g and are made from one strip of stainless steel, so there's no hinge for bits of fish to collect in.
Are they dishwasher safe?
Yes, KitchenCraft says they're dishwasher safe, and the stainless steel is odour resistant, so it doesn't hold fishy smells. Rinse them straight after use, then wash and dry them before putting them away.
Tweezers or pliers: which fish pin bone remover tool is best?
Both do the job. Pin bone pliers are bigger; flat tweezers like these are light and simple, and fine for salmon, trout and mackerel fillets. Whichever you choose, it's a fish pin bone puller: grip the tip of the bone and pull slowly.
Why are the tips flat?
They're simple flat-sided tongs: the tips are square-cut, and the wide, flat sides give your fingers a firm hold, so the tweezers don't slide about in a wet hand. Pricier chef's tweezers have sharpened, angled or grooved tips; these are the plain, low-cost kind.
Can I use them before curing or smoking?
Yes. You can pull the pin bones from a salmon side before you cure or smoke it, so none end up in your slices. The tweezers only take out bones; they don't make a cure safe, so follow a trusted recipe for the cure itself.
Do I need them if I buy fillets?
It helps. Even the best fishmonger may miss a pin bone or two, as Food Republic puts it, and they're hard to see. A quick run of the finger and a pair of tweezers deals with any that are left before you cook.
Still deciding?
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